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Heavenly Beef and Guinness Pie

Pastie

Cool weather is here, and though it wasn’t a typical Texas scorcher this past summer, I’m ready for the comfort foods of autumn. (How hot was it last summer? I hear it made the Jehovah’s Witnesses take up telemarketing.) One of those foods is pot pie, and the pot pie’s close cousin, the pasty.

I recently came across this wonderful website, and on there is an awesome recipe for Beef and Guinness Pie. I believe you simply MUST try this one, as it has two of the major food groups listed in the title! I won’t reproduce it here, as Chef Leite has done a much better job of description and presentation than I ever could. I will say I’m sad that I didn’t come up with this phenomenal dish myself, but I’m pleased I found this version.

I will point out, though, that you can make awesome pasties with his filling! First, make some pasty dough, like maybe this one. How much? If you want to match Chef Leite’s quantities, you’ll need to triple or quadruple the dough. That’s a bit much. So here’s a more workable strategy: Make the Beef and Guinness Pie filling, and save off about 1/3 of it. Make the dough, and use the smaller portion of the filling to make pasties. Bake those and have a small army over for dinner. In the meantime, save the other filling portion for later. All you need to do is reheat the filling gently, then follow the rest of the instructions for making the pot pie.

Trust me, this filling gets even better by standing a day or two in the refrigerator. By making a smaller casserole, you won’t have to share, either; no need to thank us, it’s what we do here at the Underground, make everybody happy…

Enjoy the (Fall is Finally Here) Heat!

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